Chunky Chicken Vegetable Soup
Warm up with a hearty bowl of Chunky Chicken Vegetable Soup, the ultimate comfort food packed with nourishing ingredients and incredible flavors. This wholesome recipe combines tender, shredded chicken breast and vibrant chunks of carrots, celery, and russet potatoes, all simmered to perfection in a flavorful chicken broth infused with garlic, thyme, and a hint of bay leaf. It’s further enriched with the sweetness of frozen peas, corn, and juicy diced tomatoes for a complete medley of textures and tastes. Ready in just over an hour with only 20 minutes of prep time, this one-pot wonder is an easy, family-friendly meal perfect for busy weeknights or cozy weekends. Serve it piping hot with crusty bread for dipping or a simple side salad to keep things light yet satisfying. Bursting with protein, veggies, and bold, comforting flavors, this chicken vegetable soup is a nourishing classic you’ll return to again and again.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium-sized Yellow onion
- 3 large Carrots
- 3 large Celery stalks
- 3 Garlic cloves
- 2 large Russet potatoes
- 6 cups Chicken broth
- 1 14-ounce can Diced tomatoes
- 1 cup Frozen corn
- 1 cup Frozen peas
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 0.25 cup, chopped Fresh parsley
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then add them to the pot. Brown the chicken on both sides for about 4 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Peel and dice the potatoes into 1-inch chunks and add them to the pot.
Pour in the chicken broth and stir in the diced tomatoes (with their juice), dried thyme, and bay leaf. Bring the mixture to a gentle boil.
Return the browned chicken breasts to the pot. Reduce the heat to low, cover with a lid, and simmer for 20 minutes.
Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup.
Add the frozen corn and peas. Stir well and let the soup simmer for another 10 minutes.
Taste and adjust seasonings by adding the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or as desired.
Remove the bay leaf and stir in the fresh parsley just before serving.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
